What is Another Name for Salep and its Rich History?

January 10, 2026 •

4 min read

Originally made from the ground tubers of wild orchids, salep is known by several names across different regions. This warm, creamy winter beverage has been a staple in parts of the Middle East, the Ottoman Empire, and even historical England, where it was known as saloop. Today, due to the rarity of wild orchids, many modern versions use alternative thickening agents.

Quick Summary

The traditional orchid-based drink known as salep is also referred to as sahlab in the Middle East and saloop in historical England. It is a warm, creamy, and starchy beverage with a rich cultural history across the former Ottoman territories. Modern versions of this winter drink often use alternative ingredients due to the rarity of wild orchids.

Key Points

Sahlab is another name for salep: Throughout the Middle East, the traditional orchid-based drink is widely known and consumed as sahlab.
Historically known as saloop in England: In 17th and 18th-century England, the warm drink was called saloop and sold in coffee houses, but eventually faded out.
Made from orchid tubers: The core ingredient is a flour derived from the ground tubers of wild orchid species, which contain glucomannan, a natural thickener.
Sustainability concerns exist: The demand for authentic salep has threatened wild orchid populations, leading to export bans and the prevalence of substitute mixes.
Modern versions use alternatives: Due to cost and conservation issues, many contemporary recipes use cornstarch, rice flour, or other thickeners to replicate the desired consistency.
Used in drinks and desserts: Besides being a winter beverage, salep powder is a key ingredient in Turkish ice cream (Maraş dondurması), which is prized for its chewiness.

Regional Variations: Another Name for Salep

While 'salep' is the most widely recognized name for this orchid-based powder and beverage, other regional names tell the story of its wide-ranging historical influence. The most common alternative name is sahlab, used throughout the Middle East, especially in the Levant and Egypt, where it remains a popular winter treat. In historical England, the drink was known as saloop, and its legacy traces back to 17th and 18th-century coffee houses where it was served as a popular warm beverage. The Greek name for the drink is salepi. These variations in name reflect its geographical spread and cultural adoption over centuries. The etymology itself points to Arabic and Turkish origins, with 'salep' deriving from the Arabic word 'saḥlab'.

The Origins of the Orchid Powder

The central ingredient in salep is the flour made from the dried, ground tubers of various species of the Orchis genus. These tubers contain glucomannan, a starchy, nutritious polysaccharide that gives the drink its signature thick and creamy consistency. However, the wild harvesting of these orchids to meet increasing demand has put several species at risk of extinction in countries like Turkey, Iran, and Greece. This ecological concern has led to export bans and a proliferation of instant, artificial salep mixes using cornstarch or other thickening agents as substitutes.

Preparation and Cultural Significance

Preparing a traditional cup of salep involves gently heating milk with the salep powder and sugar, stirring constantly until it thickens to a pudding-like consistency. It is often topped with a generous dusting of cinnamon. In different cultures, other flavorings like rosewater or orange blossom water are added to enhance the aroma. In Turkey, salep is a cherished winter comfort drink, and the powder is also a key ingredient in traditional Turkish ice cream, or Maraş dondurması, which is known for its unique chewiness and resistance to melting.

Health Benefits and Modern Alternatives

Historically, salep was valued for more than just its flavor. It was traditionally used in medicine to soothe the digestive tract, provide warmth, and act as a fortifying tonic for convalescents. Its mucilaginous properties were believed to alleviate ailments like coughs, colds, and digestive issues. The high demand and restricted access to true orchid-based salep have driven many to seek alternatives. Modern recipes often use a blend of cornstarch, rice flour, mastic, and sometimes coconut milk powder to replicate the texture and flavor. While these substitutes may lack the authentic taste of the orchid powder, they offer a sustainable way to enjoy the classic beverage. The search for a perfect replica of the unique elasticity found in authentic salep has also led some to use gums like konjac flour and gellan.

Comparison of Salep, Sahlab, and Saloop


Feature	Salep	Sahlab	Saloop
Primary Region	Turkey, Greece	Middle East (esp. Levant & Egypt)	England (18th-19th centuries)
Core Ingredient	Orchid tuber flour (originally)	Orchid tuber flour (originally)	Orchid tuber flour (initially); later sassafras roots
Main Preparation	Hot, creamy milk-based drink, ice cream	Hot, creamy milk-based drink (sometimes with coconut flavor in Egypt)	Hot water-based drink (later with milk), sweetened and spiced
Cultural Role	Winter comfort drink, traditional ice cream ingredient	Popular winter street food and homemade drink	Precursor to tea and coffee in coffee houses
Modern Availability	True version is rare, often replaced by mixes	Many modern mixes use cornstarch	Obscure, largely replaced by coffee and tea
Key Flavorings	Cinnamon, occasionally rosewater	Cinnamon, pistachios, rose or orange blossom water	Orange flower or rose water (originally)

List of Salep Preparation Variations

Classic Turkish Salep: Heated milk with genuine salep powder and sugar, finished with a sprinkle of cinnamon.
Middle Eastern Sahlab: A warm, milk-based beverage thickened with cornstarch or other flours, flavored with mastic and rose or orange blossom water, and topped with coconut, nuts, and cinnamon.
Historical English Saloop: Originally made with salep and water, then sweetened and spiced, eventually replaced by cheaper alternatives like sassafras.
Maraş Dondurması (Turkish Ice Cream): Uses the same orchid root powder to create its distinct chewy and elastic texture.
Egyptian Sahlab: Often has a pronounced coconut flavor and can be served with nuts and sultanas.

Conclusion: A Global Heritage, A Precarious Future

The different names for salep—sahlab, saloop, and salepi—highlight its journey from a medicinal orchid root in ancient Anatolia to a cherished cultural beverage across the Middle East and beyond. The core identity of this drink is tied to its original starchy ingredient, but its widespread popularity has created a sustainability crisis, endangering wild orchid populations. The emergence of modern substitutes, while preserving the experience for new generations, underscores the value and rarity of the authentic product. Whether called salep or sahlab, its creamy texture and fragrant spice blend continue to evoke warmth and tradition for those who enjoy this unique historical drink.

Visit a resource for further reading on the history of salep and its cultural significance.

Frequently Asked Questions

Salep is a starchy flour made from the ground tubers of wild orchids, and another common name for it is sahlab, used primarily in the Middle East.

The name 'salep' is derived from the Arabic word 'saḥlab,' which is itself thought to be a shortened form of an expression meaning 'fox's testicles,' referencing the shape of the orchid tubers.

Authentic salep is rare and expensive because harvesting the wild orchids has put many species on the endangered list, leading countries like Turkey to ban its export.

Since real salep is hard to obtain, many people use substitutes like cornstarch, rice flour, or arrowroot to achieve a similar creamy, thick consistency in their beverages.

Yes, in 17th and 18th-century England, a version of the drink known as saloop was a popular beverage sold in coffee houses as an alternative to tea and coffee.

The Middle Eastern version is called sahlab and is a traditional winter drink made with hot milk, thickened with a starch, and often flavored with cinnamon, pistachios, and rose or orange blossom water.

Salep powder is a vital ingredient in traditional Turkish ice cream (Maraş dondurması), providing its distinct elastic texture and resistance to melting.